Red Beet Dip

Yes. Yes. Yes. 

Red Beet DIP! This should have been posted back in the summer time. Sorry y'all. I've been a huge slacker the past 6 months. Blog slacker that is. I've been super busy with many other avenues of my life. Working at the B&B, farming at the farm, adventuring, oh and I graduated from my Yoga Teacher Training meaning I know have my 200Hour RYT Certification! (small celebration dance)

OK, back to this post.

Red Beet Dip:

One bunch of red beets (6-9 medium sized beets)

8oz. block of cream cheese

2 Tbsp. of chopped dill

Zest of one lemon

salt and pepper

Chop beets into 1 inch chunks and boil in a pot of water until they are tender when pierced with a knife. Drain. Place into a food processor with the remainder ingredients, salt and pepper to taste. Blend!

Dip some veggies, crackers, spread on toast, or add to a savory dish like scrambled eggs, roasted vegetables, or mashed potatoes.

Beets on the Side

When I first started working on the organic vegetable farm, I had the amazing opportunity to store some vegetables over the winter.  We were usually able to salvage a lot of produce from the fields before they were disked.  There were rutabaga, celeriac, potatoes, carrots, garlic, squash, and beets.  I stored them in 5 gallon plastic buckets with damp sand and holes drilled into the lids for ventilation.  I kept them in my cellar steps where it is dark and cold during the winter.


So, if you are lucky enough to have a local farm provide you with this autumn bounty, or if your personal garden is overly bountiful, you should definitely try storing your vegetables.  You will be so happy to go down into your ground cellar and grab those root veggies in the middle of February for a nice hearty stew.


Thinking of this bounty of storage vegetables, I was inspired to make a quick and simple side dish that can be easily transformed into a delicious lunch or a light dinner.


Sweet Potatoes and Roasted Beets

3-4 medium to large beets
1 large red onion
4 sweet potatoes
1 large bunch of fresh dill
zest of one lemon
EVOO
Good Balsamic Vinegar
S&P
1/2 cup of toasted almonds 


Pre-heat oven to 400 degrees.


First, peel and chop the beets into small cubes. (I only peel non-organic beets- no need to peel organic beets- there is a lot of nutrients in and just below the skin)
Chop the onion into large chunks.
Chop the dill.
Combine those three ingredients on a rimmed baking sheet.  Toss with several Tablespoons of Olive Oil and a few shakes of Balsamic Vinegar. Along with S&P.

Roast- covered with foil for 30 minutes.
Remove foil and roast until beets are knife tender- about 15-20 minutes more.

Bring a large pot of salted water to a boil. Peel and chop the sweet potatoes into similar sized cubes as the beets.

Boil the potatoes until knife tender. Drain and place in large bowl. Zest the lemon right over the taters.
As soon as the beets are done, throw them into the bowl as well and toss. Top with toasted almonds.

Serve this as a side dish at dinner, or you can muscle it up by having it for lunch over brown rice, sauteed spinach, and a poached egg on top. (and don't forget that sprinkle of nutritional yeast)
Ahhhh, yum.